These delicious Anzac biscuits are a perfect addition to your kids lunchboxes. Swapping out a couple of ingredients from a standard Anzac biscuit gives these a healthier spin, without loosing the delicious flavour. Use spelt flour instead of white flour, coconut sugar instead of white sugar, and the goodness of the rolled oats makes these a great snack! The recipe is suitable to double and freeze so perfect to batch cook and set yourself up for a couple of weeks!
Author: Wick Nixon
Serves: 15 biscuits
½ c fine rolled oats
⅓ c coconut sugar
1 c desiccated coconut
1 c spelt flour
½ t baking soda
1 t vanilla essence
2 T honey, melted
100 ml coconut oil, melted
2 T boiling water
Preheat the oven to 180˚ C and line a baking tray with a baking sheet.
Add all the dry ingredients into a bowl and stir to combine.
In a separate bowl, combine the wet ingredients.
Gently mix the two lots of ingredients together. Using wet hands, roll the mixture into balls (ensuring the mixture is sticky enough that it holds together, add a little more water if needed) and place on the tray.
Press down very gently with a damp fork and bake for 10-12 minutes until biscuits are golden. Remove from the oven and let the biscuits cool on a wire rack. They will firm up as they cool.
Makes approximately 15 biscuits.
For more delicious recipes that your whole family can enjoy, whether it's healthy dinners, desserts, breakfasts, check out all my recipes on my recipes page.